Preparation

In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.

Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.

Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

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I had to make these on the fly so took a few shortcuts. Had store bought pickled beets and just poured the juice over the eggs the night before. Mashed up one anchovy fillet. Had no jalapenos so just added hot sauce. They were so pretty and tasted great. Next time, I will make exactly as written.

These are amazing - the anchovy paste was a new one for me and I suspect was the key ingredient to yumminess. I was concerned they wouldn't get pink enough so I added a little food coloring but probably didn't need to.

I have chickens and have been pickling eggs for a while in all sorts of variations. I put onion, star anise and cardamom pods, when making the brine - the flavor is amazing. I also cook more than one beet as there's nothing better than pickled beets! So I make a few pint jars to sit in the fridge. For the deviled eggs, I cut down on the mayo.

FANTASTIC! Tasty and easy to make, these show-stoppers will impress everyone at your gathering. I am not a fan of deviled eggs usually, but the peppers give it a zing. So beautiful. I took advice of other cooks and used 2 beets and in 3 hours my eggs were so pretty! Did not use anchovy paste (couldn't find it in the grocery store until after my party) but will try it next time. These are winners for sure!

I don't know why this recipe only uses one beet for color. Pickled beets are awesome! If you do add more beets, you will need more liquid. I use roughly equal parts of vinegar and water (or, instead of part of the water, use the liquid left from your canned beets). I also add a stick of cinnamon.

I just made these, and they are quite festive looking for our Christmas meal tomorrow. They are nice a spicy which I love. The one thing I'd do differently is to put less mayonnaise in them, but that might be a personal preference. You could use less at first then add if you think it needed more. I used the chives which gives it a great flavor. I also made it the day before, and I am hoping they will be even more delicious the next day. I wish I could give it a 3.5 forks.